NIR Spectroscopy Application for Quality Control of Wheat Grain Produced in Albania

Wheat and its processed flour-based items have been one of the main staple foods of Europeans, including Albanians. Its nutritional importance is attributed to its role as a crucial source of microelements and its versatility for conversion into many processed products, including bread, pasta, and pastries. Global marketplaces are concentrating on their quality indicators about safety and security. The study utilized near-infrared spectroscopy to assess the quality of domestically grown wheat by analyzing physicochemical characteristics, including protein, gluten, starch, moisture, and sedimentation index. This study included the application of NIRS in tandem with machine learning as a sustainable processing and quality assessment tool in cereals. Seventy-five samples were gathered from various areas throughout the 2022 harvesting season, either straight from the field or from silos. The protein content varied from 9.6–15.0%, with a mean of 12.7%. The gluten concentration varied between 19.4% and 37.5%, with a mean of 27.5%. The starch content ranged from 66.3–71.5%, with a mean value of 68.9%. The sedimentation index was measured between 21.1 and 57.8 cm ³ , with an average of 37.6 cm ³ . The moisture level varied between 9.8% and 12.5%, indicating that all wheat samples remained within the maximum limit of 14.5% stipulated by national and European Union food regulations. The crop quality indicators generated in Albania met the quality criteria established by EU and state food legislation.